Put a saucepan over a medium heat, add a drop of oil and brown the onion. Add the rice and toast it for a couple of minutes Soak it with a drop of white wine and leave it to evaporate.
Keep cooking it, while adding the broth and hazelnut cream.
Dice the duck and chop the shallot.
Put a saucepan over a medium heat, add a drop of oil and brown the onion, adding the duck breast and leave it to cook for a few minutes, adding the thyme leaves Soak it with the Marsala and a drop of wine and leave it to evaporate Keep cooking for a few minutes with a drop of broth.
Once the rice is cooked, cook it until it is creamy with some butter and parmesan, plate up and finish by adding the duck ragù you have made and some beetroot crisps.